Spanish Tortilla
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 9 large eggs
- 1⁄2 cup basil, thinly sliced
- 3⁄4 teaspoon salt
- 1⁄3 teaspoon pepper
- 1⁄2 cup grated parmesan cheese
- 5 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1 1⁄2 cups diced fingerling potatoes
- 1 cup fresh corn kernel (2 ears)
- 2 cups grape tomatoes
directions
- whisk together eggs through pepper.
- add 1/4 cup parmesan and set aside.
- heat 1 T olive oil in cast iron skillet.
- add garlic and cook till golden.
- transfter garlic to a large bowl with a slotted spoon.
- add 3T oil to skill and increase heat to MH.
- cook potatoes stirring occasionally until tender.
- transfer to bowl with garlic.
- add corn and cook 1 minute till heated.
- transfer to bowl with garlic.
- add 1T oil to skillet
- stir in tomatoes and cook, stirring frequently until the begin to brown and slip.
- add potato mixture and spread evenly over bottom.
- preheat broiler.
- pour eggs over veggies and cook 4 minutes lifting eggs up around the edges.
- reduce to M, cover and cook 5 minutes till center is still moist.
- remove lid and boil 4 minutes until set.
- sprinkle top with remaining cheese and brio until golden.
- loosen edges before cutting into serving pieced.
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